Mudlini - Croatian Spinach and Cheese Pie

Ingredients

• 500g (1.1 lb) fresh spinach leaves 500g (1.1 lb) fresh spinach leaves
• 200g (7 oz) feta cheese, crumbled 200g (7 oz) feta cheese, crumbled
• 200g (7 oz) cottage cheese 200g (7 oz) cottage cheese
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• 1 package of store-bought puff pastry sheets 1 package of store-bought puff pastry sheets

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 9g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 12g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the fresh spinach leaves to the skillet and cook until wilted. Remove from heat and let it cool.
4. 4.
   In a mixing bowl, combine the crumbled feta cheese, cottage cheese, dried oregano, dried thyme, salt, and pepper.
5. 5.
   Squeeze out any excess liquid from the cooked spinach and add it to the cheese mixture. Mix well to combine.
6. 6.
   Roll out the puff pastry sheets on a lightly floured surface to fit the size of your baking dish.
7. 7.
   Line the baking dish with one sheet of puff pastry, allowing the edges to hang over the sides.
8. 8.
   Pour the spinach and cheese mixture onto the pastry-lined dish and spread it evenly.
9. 9.
   Cover the filling with the second sheet of puff pastry. Seal the edges by pressing them together with the overhanging pastry.
10. 10.
    Brush the top of the pie with beaten egg for a golden finish.
11. 11.
    Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crispy.
12. 12.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves and remove any tough stems before cooking.
• Puff pastry — If you prefer a lighter version, you can use phyllo dough instead of puff pastry. Just layer the sheets with melted butter or olive oil before adding the filling.

Tips & Tricks

• For added flavor, you can sprinkle some grated Parmesan cheese on top of the pie before baking.
• If you prefer a more intense garlic flavor, you can increase the amount of minced garlic in the recipe.
• Serve the Mudlini pie warm or at room temperature for the best taste and texture.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Serving advice

Serve the Mudlini pie as a main course accompanied by a fresh green salad dressed with lemon vinaigrette. It can also be enjoyed as a side dish alongside a hearty soup or stew.

Presentation advice

To enhance the presentation, garnish the Mudlini pie with a sprinkle of fresh herbs, such as parsley or dill, before serving. The vibrant green color of the pie will be beautifully complemented by the fresh herbs.